Skate with Capers and Brown Butter

Skate with Capers and Brown Butter
Skate with Capers and Brown Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    pieces skate wing, unfilleted (about 2 1/2 pounds in all)

  • 4 1/2

    cups water, or more if needed

  • 1/2

    cup plus 1 1/2 tablespoons red-wine vinegar

  • 1

    teaspoon dried thyme

  • 1 3/4

    teaspoons salt

  • 1/4

    teaspoon peppercorns

  • 2

    bay leaves

  • 1/4

    pound unsalted butter

  • 1/3

    cup capers

  • 1/4

    cup chopped flat-leaf parsley

  • 1/8

    teaspoon fresh-ground black pepper

Directions

Put the skate in a large deep frying pan in one layer. Pour the water and the 1/2 cup vinegar over the fish. Add the thyme, 1 teaspoon of the salt, the peppercorns, bay leaves, and more water if needed to cover. Bring to a simmer and cook, partially covered, at a gentle simmer for 3 minutes. Raise the heat and bring to a rolling boil. Remove from the heat and let sit until the fish is just done, about 5 minutes. Carefully remove the fish and drain on paper towels. 2 Meanwhile, in a medium stainless-steel saucepan, melt the butter over moderate heat. Cook until the butter turns a medium brown, about 5 minutes. Remove from the heat and carefully stir in the remaining1 1/2 tablespoons vinegar, the capers, the parsley, the remaining 3/4 teaspoon salt, and the ground pepper. Serve the fish topped with the sauce.

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